EP2022503B1 - Encapsulated vaccine extracts with balanced intestinal release - Google Patents

Description

Anthocyanins are among the most important polyphenolic compounds in berries. They can be up to 5000 mg / kg fresh weight in berries. The most commonly occurring in nature aglycones (anthocyanidins) are: pelargonidin, cyanidin, delphinidin, peonidin, petunidin, malvidin. The anthocyanidins are glycosidically bound in plants. Berries contain about 15 different anthocyanins.

Anthocyanins are found in particularly high concentrations in the fruits (berries) of plants of the genus Vaccinium. The fruits of the blueberry ( Vaccinium myrtillus ) have a particularly high anthocyanin content. The other species of the genus Vaccinium have high levels of anthocyanins. These include the American blueberry or cultivated blueberry ( Vaccinium corymbosum ), cranberry ( Vaccinium vitis-idaea ), common cranberry ( Vaccinium oxycoccos ), large-fruited cranberry or cranberry ( Vaccinium macrocarpon ), small-fruited cranberry ( Vaccinium microcarpum ), Alpine raspberry ( Vaccinium gaultheroides ), Rauschbeere ( Vaccinium uliginosum ), Big Huckleberry ( Vaccinium membranaceum ), Red Huckleberry ( Vaccinium parvifolium), Sparkleberry ( Vaccinium arboreum ), Ohelo berry ( Vaccinium reticulatum ), and the Canadian Blueberry ( Vaccinium myrtilloides ).

Anthocyanins can scavenge free radicals and stabilize them through the conjugated double bond system, interrupting radical chain reactions. Postulated was a protective function towards the proteins. Polyphenols prevent or inhibit the formation of carbonyl compounds capable of reacting with free amino groups to irreversibly alter proteins. Polyphenols reduce lipid peroxidation and act as radical scavengers ( J. Agric. Food Chem., 2004, 52, 7419-7424: Inhibition of protein and lipid oxidation in liposomes by berry phenolics , ). This effect was clearly confirmed in vitro , with bilberry anthocyanins (blueberry or blueberry) being the most effective, followed by raspberries, lingonberries and black currant. The intake of fresh strawberries (240 g), freeze-dried blueberries (Bilberry) (100 g) and berry juices increases the antioxidant capacity of blood plasma up to 30% ( Current Nutr. & Food Sci., 2005, 1, 71-86: Potential Health Benefits of Berries ).

Bilberry is known in natural medicine for its healing properties in diarrhea and gastrointestinal diseases, it is used in various medical fields, e.g. Atherosclerosis, cataract, diabetes mellitus, diarrhea or retinopathy.

Polyphenols and anthocyanins are also described in the context of heart disease (CVD) and cancer. They should have a positive, preventive effect on the development of these diseases ( Antioxidant Activity of Plant Extracts Containing Phenolic Compounds, J. Agric. Food. Chem., 1999, 47, 3954-3962 ). In an in vitro study, phenolic extracts of various berries were tested for their activity against the cell lines HT29 (intestinal cancer cells) and MCF7 (breast cancer cells). It was found that all extracts in concentrations of 0.025 to 0.5% in increasing order inhibiting the Cell growth worked ( J. Agric. Food Chem., 2004, 52, 7264-7271: Inhibition of Cancer Cell Proliferation in Vitro by Fruit and Berry Extracts and Correlations with Antioxidant Levels ). Furthermore, it has been shown that anthocyanin - rich foods have a preventive effect on various cancers in the GIT (gastrointestinal tract) in vivo and in vitro (oral, esophageal, intestinal, colorectal) (summarized in J. Agric. Food Chem, 2005, 53, 2859-2866: Analysis of Anthocyanins in Rat Intestinal Contents- Impact of Anthocyanin Chemical Structure on Fecal Excretion ).

From folk medicine it is known that elderberry and cranberry extracts (cranberries) are used to relieve urinary tract diseases. This effect is also attributed to anthocyanins.

bioavailability

The use of anthocyanins for medical purposes and prevention of gastrointestinal diseases must ensure the bioavailability of anthocyanins. This depends primarily on how and to what extent they are absorbed and metabolized. The bioavailability of anthocyanins when administered orally to humans is on average 0.5% (summarized in Fleschhut, J., Studies on the metabolism, bioavailability and antioxidant effects of anthocyanins, Dissertation, 2004 ). Compared with flavonoids, anthocyanins have a very low bioavailability. For the bioavailability and kinetics of anthocyanins, the β-D-glycosidic form is of crucial importance ( J. Agric. Food Chem., 2006, 54, 583-589: Fate of Anthocyanins and Antioxidants Capacity in Contents of the Gastrointestinal Tract of Weanling Pigs Following Black Raspberry Consumption ; J. Agric. Food Chem, 2005, 53, 2859-2866: Analysis of Anthocyanins in Rat Intestinal Contents- Impact of Anthocyanin Chemical Structure on Fecal Excretion ,). The beta-glucosidases that occur in the body cleave the glycosidic residues, forming aglycones. Some studies show that after oral administration the glycosidic form of anthocyanins is absorbed ( At the. J. Clin. Nutr., 2001, 920-926: Anthocyanins are absorbed into glycated forms in elderly women: a pharmacokinetic study ), but also found in intact unchanged form in urine and blood.

The absorption of individual anthocyanins is determined by the chemical properties of the aglycone and the sugar residue. The absorption of anthocyanins takes place both in the stomach and in the small intestine ( Current Nutr. & Food Sci., 2005, 1, 71-86: Potential Health Benefits of Berries ).

WO 96/36433 describes an encapsulation product with a shell derived from microbial cell wall material. Encapsulates a substance that does not occur naturally in the microbe. In addition, the shell is dyed with a dye so that the color is visible in the product. To produce the product, a grown and intact microbe is contacted with the substance to be encapsulated and a dye. The microbe is preferably living at the beginning of the encapsulation process and can be prevented from reproducing, for example by irradiation. In any case, the microbe must be intact and must not be lysed. The cell substance dissolved during encapsulation is separated by centrifugation before drying.

US 5,288,632 and EP 0 242 135 describe the preparation of a microbially encapsulated material in a mature, intact microbe having a fat content of less than 40%, which encapsulation occurs in the absence of a plasmolyser or organic fat-expanding substance. The microbe is in a mature form, ie it has been recovered from the culture medium and is intact (not lysed). During manufacture, the substance to be encapsulated diffuses through the cell wall and is passively retained within the microbe.

EP 0 453 316 describes a method for encapsulating lipophilic substances within yeast cells whose intracellular components have been eluted by a temperature treatment in the range between 30 and 100 ° C for at least one hour, in the presence or in the absence of an elution promoter.

Here, the yeast extract is preferably separated before contact with the lipophilic substance.

EP 1 454 534 describes microcapsules of microorganisms that have encapsulated foreign substances in the microorganisms and on the surface of which saccharides, sweeteners, proteins and sugar alcohols are attached. In the process, the foreign substances are first incorporated into the microorganisms, and then the saccharides, sweeteners, proteins and sugar alcohols are added. The deposited substances cause a change in the release behavior.

EP 0 566 347 describes the encapsulation of dyes in yeast ghosts. For this purpose, yeast debris is purified in a special process to subsequently encapsulate the dyes. During the process, the cell substances leaked during autolysis are removed.

WO 2006/83666 describes encapsulation of a mixture consisting of 50 mg curcumin, 60 mg blueberry extract, 250 mg grape seed extract, 375 mg green tea extract and 125 mg apple extract in gelatine capsules. The application is described as a dietary supplement for the prevention and alleviation of cardiovascular diseases and inflammatory processes.

WO 2006/43858 describes the use of mixtures of various plant extracts, including red bilberry (2-4%), to detoxify cells, increase the body's antioxidant status and stimulate intracellular biotransformation of xenobiotics. The application takes the form of gelatin capsules.

RU 2 257 909 describes application of bilberry extract with a flavonoid content of 5% by weight. Administration takes place on a pharmaceutical carrier in the form of capsules, tablets, granules and the like. Ä. The product has a medical application.

EP 1 537 789 describes microencapsulation of carotene, tocopherols, extracts of Passiflora incarnata (apigenin, luteolin, or the glycosides) and extracts of vaccinium myrtillus (delphinidin). The shell may be made of natural, semi-synthetic or synthetic materials. Natural shell materials are, for example, gum arabic, agar-agar, agarose, maltodextrins, alginic acid or its salts, for example sodium or calcium alginate, fats and fatty acids, cetyl alcohol, collagen, chitosan, lecithins, gelatin, albumin, shellac, polysaccharides, such as starch or Dextran, polypeptides, protein hydrolysates, sucrose and waxes. Semi-synthetic shell materials include chemically modified celluloses, in particular cellulose esters and ethers, for example cellulose acetate, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose and carboxymethylcellulose, and also starch derivatives, in particular starch ethers and esters. Synthetic envelope materials are, for example, polymers such as polyacrylates, polyamides, polyvinyl alcohol or polyvinylpyrrolidone.

Discussion of the Related Art

Many of the encapsulation products described in the prior art have a release characteristic which results in either release of the drugs in the stomach or only in the intestine. So very well water-soluble carriers lead to a mostly immediate release of the active ingredients in the mouth or stomach. After release, the active ingredients are immediately exposed to degradation processes or are sometimes bound irreversibly to proteins. The availability in the intestine is then no longer given. On the other hand, encapsulations that are to be released in the intestine are designed so that they do not release the active ingredients in the stomach and have no effect there. For the purpose of health maintenance and prevention of diseases, it would be advantageous if the anthocyanin-containing extracts were continuously released both in the stomach and in the intestine.

The encapsulation of anthocyanin-containing extracts in yeasts is associated with problems in the prior art. For the encapsulation, it is important that a portion of the cell content is degraded and dissolved by the action of the cell's own enzymes. Upon contact of living yeasts with the anthocyanin-containing extracts, the enzymes important for autolysis are inactivated or inhibited, and degradation of the cell substance does not take place to the extent desired. The anthocyanin-containing extracts therefore remain predominantly on the surface of the cells and are encapsulated insufficiently. The prior art further discloses encapsulation methods and products made therefrom, in which the yeasts are eluted prior to contact with the substances to be encapsulated, the extract exiting the cells being removed prior to contact with the substances to be encapsulated. Although the encapsulation products thus obtained have a release in the stomach, the release in the intestine is very limited.

According to the state of the art for yeast encapsulation, the substances to be encapsulated are retained in the interior of the yeast cell.

It was therefore an object of the invention to provide a preparation (encapsulation product) for anthocyanins, which allows a uniform or controllable release of anthocyanins in the stomach and intestines of a mammal, especially a human. The preparation of the preparation should be as simple and economical as possible.

Summary of the invention

1. a) einen Vacciniumfruchtextrakt,
2. b) einen Anteil nicht-wasserlöslicher Bestandteile eines Hefezell-Lysats, und
3. c) einen Anteil wasserlöslicher Bestandteile eines Hefezell-Lysats.

Therefore, according to the invention, in particular, a vaccinium fruit extract preparation is specified, comprising:

1. a) a vaccinium fruit extract,
2. b) a proportion of non-water-soluble components of a yeast cell lysate, and
3. c) a proportion of water-soluble constituents of a yeast cell lysate.

The inventors believe that the vaccinium fruit extract is reversibly bound to the water-soluble components of the yeast cell lysate, and it is also believed that the vaccinium fruit extract and the water-soluble components of the yeast cell lysate are attached to the surface of the insoluble cell residues.

The release of the encapsulated vaccinium fruit extract, especially the bilberry extract, takes place in suitable embodiments in a balanced manner in the stomach and intestine.

Furthermore, a method for producing the encapsulation product according to the invention and its use in foods is given.

1. a) Bereitstellen eines Vacciniumfruchtextrakts,
2. b) Bereitstellen eines Anteils nicht-wasserlöslicher Bestandteile und eines Anteil wasserlöslicher Bestandteile eines Hefezell-Lysats, und
3. c) Mischen des Vacciniumfruchtextrakts mit den Hefezell-Lysatanteilen und Wasser bei einer Temperatur zwischen 0 und 60°C für einen Zeitraum bis zu 4 Stunden, vorzugsweise zwischen 6 und 30 min.

The manufacturing process comprises the steps:

1. a) providing a vaccinium fruit extract,
2. b) providing a proportion of non-water soluble components and a proportion of water soluble components of a yeast cell lysate, and
3. c) mixing the vaccinium fruit extract with the yeast cell lysate and water at a temperature between 0 and 60 ° C for a period of up to 4 hours, preferably between 6 and 30 min.

Encapsulation products of the invention are preferably used in foods and pharmaceutical products.

Detailed description of the invention.

Vaccinium Fruit Extract Vaccinium Fruit Extract Surprisingly, it has been found that the preparation according to the invention (the encapsulation product according to the invention) is very rich in vaccinium fruit extracts both in the stomach and in the intestine good release. In addition, the release takes place in the stomach and intestine in a balanced ratio. This release characteristic is surprising since the encapsulation of vaccinium fruit extracts in insoluble cell residues alone or in soluble constituents of the yeast lysate alone only leads to a strong release in the stomach. The release in the intestine is only very delayed in both cases. Only through the combination of the insoluble cell residue, the soluble fraction of the yeast lysate and the vaccinium fruit extracts, the desired release characteristics are achieved. In contrast to the general state of the art, the encapsulation product according to the invention is distinguished by the fact that the vaccinium fruit extracts are not bound inside the yeast cell residue but reversibly bound to the soluble constituents of the yeast cell lysate and attached to the surface of the insoluble cell residues.

Advantageous addition to the special release characteristics are the simple design of the preparation of inventive preparations (encapsulation products) because of the absence of a separately applied coatings and the high environmental friendliness of the process, since the encapsulation no waste. In addition, the encapsulation step can be carried out within a very short time, so that the valuable ingredients of the vaccinium fruit extract have no or only minor degradation reactions.

• die freien Aminosäuren Threonin, Serin, Asparagin, Glutaminsäure, Prolin, Cystein, Glycin, Alanin, Citrulin, Valin, Cystin, Methionin, Isoleucin, Leucin, Tyrosin, Phenylalanin, Homocystin, Ornithin, Lysin, Histidin, Arginin und die daraus gebildeten Dipeptide, Oligopeptide (3-10 Aminosäurerestmoleküle) und Polypeptide (11-100 Aminosäurerestmoleküle) sowie wasserlösliche Proteine (mehr als 100 Aminosäurerestmoleküle);
• Glucose und daraus aufgebaute wasserlösliche Di-, Tri-, Oligo- und Polysaccharide;
• Nucleoside und Nukleotide wie Adenosinmonophosphat, Guanosinmonophosphat, Uracilmonophosphat;
• Propionsäure, Bernsteinsäure, Maleinsäure, Ameisensäure, Essigsäure, Oxalsäure, Zitronensäure, Weinsäure, und Milchsäure sowie
• Glycerin.

For the purposes of this invention, a yeast extract or yeast cell lysate is a lysate of yeast cells, in particular as further described below, comprising non-water soluble as well as water soluble components. The water-soluble constituents are characterized by their solubility in water. They pass out of the cell during autolysis and are predominantly in the aqueous medium surrounding the cells. The water-soluble constituents are usually a mixture of water-soluble proteins, peptides, free amino acids, carbohydrates, nucleic acid degradation products, organic acids and the lipid degradation products. Water-soluble constituents are in particular:

• the free amino acids threonine, serine, asparagine, glutamic acid, proline, cysteine, glycine, alanine, citrulin, valine, cystine, methionine, isoleucine, leucine, tyrosine, phenylalanine, homocystine, ornithine, lysine, histidine, arginine and the dipeptides formed therefrom, Oligopeptides (3-10 amino acid residue molecules) and polypeptides (11-100 amino acid residue molecules) and water-soluble proteins (more than 100 amino acid residue molecules);
• Glucose and water-soluble di-, tri-, oligo- and polysaccharides derived therefrom;
• Nucleosides and nucleotides such as adenosine monophosphate, guanosine monophosphate, uracil monophosphate;
• Propionic acid, succinic acid, maleic acid, formic acid, acetic acid, oxalic acid, citric acid, tartaric acid, and lactic acid, as well as
• Glycerol.

The non-water-soluble constituents consist of essentially intact cell walls and other cell constituents which are not present in a water-soluble form after autolysis. These other, non-water-soluble constituents include, in particular, fragments of the cell membrane, the nucleus, the RNA and DNA, the mitochondria as well as lipids and the water-insoluble degradation products of the lipids.

1. a) 0,5 - 50,0 Gew.-% Vacciniumfruchtextrakt,
2. b) 30 - 98,9 Gew.-% Hefezell-Lysat (umfassend einen Anteil nicht-wasserlöslicher Bestandteile eines Hefezell-Lysats und einen Anteil wasserlöslicher Bestandteile eines Hefezell-Lysats),
3. c) 0,1 - 10,0 Gew.-% Natriumchlorid,
4. d) 0,1 - 10,0 Gew.-% Restwasser.

An encapsulation product according to the invention preferably comprises:

1. a) 0.5-50.0% by weight of the vaccinium fruit extract,
2. b) 30-98.9% by weight of yeast cell lysate (comprising a proportion of non-water-soluble constituents of a yeast cell lysate and a proportion of water-soluble constituents of a yeast cell lysate),
3. c) 0.1-10.0% by weight of sodium chloride,
4. d) 0.1-10.0% by weight of residual water.

1. a) 10,0 - 30,0 Gew.-% Vacciniumfruchtextrakt,
2. b) 51,0 - 89,4 Gew.-% Hefezell-Lysat
3. c) 0,5 - 9,0 Gew.-% Natriumchlorid
4. d) 0,1 - 10,0 Gew.-% Restwasser.

The encapsulation product according to the invention preferably comprises or consists of:

1. a) 10.0-30.0% by weight of the vaccinium fruit extract,
2. b) 51.0-89.4 wt% yeast cell lysate
3. c) 0.5-9.0% by weight of sodium chloride
4. d) 0.1-10.0% by weight of residual water.

1. a) 15,0 - 25,0 Gew.-% Vacciniumfruchtextrakt,
2. b) 57,0 - 84,4 Gew.-% Hefezell-Lysat
3. c) 0,5 - 8,0 Gew.-% Natriumchlorid
4. d) 0,1 - 10,0 Gew.-% Restwasser.

The encapsulation product according to the invention particularly preferably comprises or consists of:

1. a) 15.0-25.0% by weight of the vaccinium fruit extract,
2. b) 57.0-84.4% by weight of yeast cell lysate
3. c) 0.5-8.0% by weight of sodium chloride
4. d) 0.1-10.0% by weight of residual water.

The term vaccinium fruit extract includes the most colored, predominantly water-soluble extract from the fruits (berries) of the American blueberry or blueberry ( Vaccinium corymbosum ), cranberry ( Vaccinium vitis-idaea ), common cranberry ( Vaccinium oxycoccos ), large fruit cranberry or cranberry ( Vaccinium macrocarpon ), small-fruited cranberry ( Vaccinium microcarpum ), alpine raspberry ( Vaccinium gaulthe roides), ruffberry ( Vaccinium uliginosum ), big huckleberry ( Vaccinium membranaceum ), Red Huckleberry ( Vaccinium parvifolium ), Sparkleberry (Vac cinium arboreum ), Ohelo berry ( Vaccinium reticulatum ), and the Canadian blueberry ( Vaccinium myrtilloides ). In the context of the present invention, the bilberry extract is particularly preferred.

The fat and oil solubility of these extracts is not available or only extremely limited. Among the valuable ingredients include the anthocyanins, which account for a proportion of preferably 0.1-30 wt .-% of the dry extract. The proportion of anthocyanins in the preparation according to the invention is preferably 0.125-12.5% by weight, preferably 2.5-7.5% by weight and more preferably 3.75-6.25% by weight. The occurring in the genus Vaccinium anthocyanins cyanidin, delphinidin, malvidin, petunidin and peonidine are predominantly glycosidically bound as cyanidin-3-arabinoside, cyanidin-3-galactoside, cyanidin-3-glucoside, delphinidin-3-arabinoside, delphinidin-3-galactoside , Delphinidin-3-glucoside, Malvidin-3-arabinoside, Malvidin-3-galactoside, Malvidin-3-glucoside, Petunidin-3-arabinoside, Petunidin-3-galactoside, Petunidin-3-glucoside, Peonidin-3-arabinoside, Peonidin 3-galactoside, peonidin-3-glucoside. Other ingredients of the extract are especially saccharides, organic acids, and other polyphenols, such as flavonoids and tannins (tannins) and vitamins mentioned.

The vaccinium fruit extract can be obtained from the fruits (berries) of the plants by methods of extraction known per se. These include, for example, the maceration or percolation. As the extraction medium, for example, water and ethanol or mixtures thereof can be used. Instead of ethanol, methanol and other water-soluble solvents may also be used. The temperature selection and mechanical disintegration of the fruits can support the extraction. According to the prior art, the mechanical disintegration of the fruits is also recommended, for example by means of stirrers, homogenizers or ultrasound. Furthermore, further extraction-promoting substances, such as acids, bases and enzymes can be used. The extract may be added to the suspension of the lysed yeast without further treatment, concentrated or dried.

The yeasts are preferably selected from the Ascomycetes (ascomycetes), the family Saccharomycetaceae, the subfamily Saccharomycetoideae and the genus Saccharomyces or the family Cryptococcaceae and their genera Candida, Torulopsis and Kloeckera are preferred. Examples of these are Saccharomyces Carlsbergensis, Saccharomyces Bayanus and Saccharomyces Uvarum. Because of very good availability and production in technically relevant quantities, the use of Saccharomyces cerevisiae (also known as baker's yeast, brewer's yeast) and Candida Utilis (also known as Torula yeast, formerly Torulopsis utilis or Torula utilis) comes into consideration.

Autolysed yeast is for the purposes of this invention the product of incomplete yeast autolysis. Yeast autolysis is well known in the art and refers to the degradation of yeasts by their own enzymes. It is carried out by self-leaving an aqueous yeast suspension at a temperature between about 40 and 65 ° C for a period of about one hour to about 4 days. The cell's own enzymes cause a degradation and allow the solution of cell constituents. Autolysis can be assisted by the use of plasmolysers, acids, bases, non-cellular enzymes, and organic solvents. The use of these auxiliaries is also described in the prior art. Of particular note is the use of sodium chloride (common salt) as Plasmolyser. It is added at the beginning of the yeast suspension and causes a diffusion of the cell-internal water through the at this time still intact, semipermeable cell membrane.

In the course of autolysis, the cell membrane is so damaged that the dissolved cell constituents can pass into the surrounding aqueous medium. However, complete degradation (complete autolysis) of the cells is not the goal of the invention. Rather, it is an explicit part of the invention that the cell is only partially (incompletely) dissolved and insoluble cell residues and soluble components as a product of autolysis arise. An important component of the insoluble cell remains are essentially intact cell walls that surround the remaining undissolved constituents. Both the insoluble cell residues and the water-soluble constituents can be used according to the invention be used in the encapsulation product. The ratio of non-water-soluble constituents to soluble constituents is preferably 0.1: 1 to 9: 1, particularly preferably 0.4: 1 to 2.3: 1 and particularly preferably 0.7: 1 to 1.5: 1.

The property of the product according to the invention includes the balanced release of the vaccinium fruit extracts in the stomach and intestine. In the context of this invention, a balanced release in the stomach and in the intestine means a ratio of gastric release to intestinal release of 0.3: 1 to 3: 1, preferably 0.4: 1 to 2.5: 1 and particularly preferably 0.5 : 1 to 2: 1 understood. The stomach or intestinal release is determined according to the following in vitro digestion test according to Analyst, 2002, 127, 1638-1641: Development of a sequential enzymolysis approach for the evaluation of the bioaccessibility of Cd and Pb from cocoa carried out:

The following solutions are used as digestive juices: "Art saliva" 5.0 g potassium 0.64 g potassium chloride 0.15 g sodium 20.61 mg α-amylase 100 mg mucin in 1000 ml least. water Adjust the pH to 6.9 with NaOH "Gastric juice" 1 g pepsin 0.88 g sodium chloride in 100 ml least. water Adjust pH to 2.5 with HCl "Intestinal juice" 30 mg KCI 50 mg CaCl ₂ 20 mg MgCl ₂ 20 mg NaHCO ₃ 30 mg trypsin 900 mg pancreatin 900 mg Bile, lyophilized in 100 ml d est. water Adjust the pH to 6.9 with NaOH

1 g of the encapsulation product are mixed with 6.25 g art saliva with constant stirring and incubated at 37 ° C for 15 min. The pH of the solution is adjusted to 2.5 with dilute hydrochloric acid. For this purpose, 20 ml of the "artificial gastric juice" are added and incubated with stirring at 37 ° C for 4 h. To determine the release of anthocyanins in the stomach 5 g are removed from this solution, and determined by RP-HPLC with UV detection. After the pH has been adjusted to 6.9, 10 ml of the "intestinal juice" are added and the mixture is incubated with stirring for a further 3 h at 37 ° C. Subsequently, the enzymatic reaction is stopped by adjusting the pH to pH 2.5 with dilute hydrochloric acid. 5 g of the sample thus adjusted are used to determine the intestinal release by RP-HPLC.

For comparison or quantitative evaluation of the release of anthocyanins from the encapsulated bilberry extract during the digestion process in vitro , a 20% aqueous solution of the unencapsulated Bilberry extract was measured as standard by RP-HPLC with UV detection. Assuming that this aqueous solution corresponds to a 100% release in the stomach or intestine, the release of anthocyanins from the encapsulated bilberry extract in the gastrointestinal passage was calculated (see Table 1).

1. a) Bereitstellen eines Vacciniumfruchtextrakts,
2. b) Bereitstellen eines Anteils nicht-wasserlöslicher Bestandteile und eines Anteil wasserlöslicher Bestandteile eines Hefezell-Lysats, und
3. c) Mischen des Vacciniumfruchtextrakts mit den Hefezell-Lysatanteilen und Wasser bei einer Temperatur zwischen 0 und 60°C für einen Zeitraum von weniger als 4 Stunden, vorzugsweise zwischen 6 und 30 min.

The invention further relates to a process for the preparation of an encapsulation product comprising:

1. a) providing a vaccinium fruit extract,
2. b) providing a proportion of non-water soluble components and a proportion of water soluble components of a yeast cell lysate, and
3. c) mixing the vaccinium fruit extract with the yeast cell lysate moieties and water at a temperature between 0 and 60 ° C for a period of less than 4 hours, preferably between 6 and 30 minutes.

Optionally, the mixture prepared in c) is dried.

1. a) 0,2 - 17,0 Gew.-% Vacciniumfruchtextrakt,
2. b) 10,0 - 33,0 Gew.-% Hefezell-Lysat (umfassend einen Anteil nicht-wasserlöslicher Bestandteile eines Hefezell-Lysats und einen Anteil wasserlöslicher Bestandteile eines Hefezell-Lysats),
3. c) 0,1 - 3,0 Gew.-% Natriumchlorid,
4. d) 47,0 - 89,7 Gew.-% Wasser.

The mixture prepared in step c) preferably comprises or consists of:

1. a) 0.2-17.0% by weight of the vaccinium fruit extract,
2. b) 10.0-33.0% by weight of yeast cell lysate (comprising a proportion of non-water-soluble constituents of a yeast cell lysate and a proportion of water-soluble constituents of a yeast cell lysate),
3. c) 0.1-3.0% by weight of sodium chloride,
4. d) 47.0-89.7% by weight of water.

1. a) 3,0 - 10,0 Gew.-% Vacciniumfruchtextrakt,
2. b) 17,0 - 30,0 Gew.-% Hefezell-Lysat
3. c) 0,2 - 3,0 Gew.-% Natriumchlorid
4. d) 57,0 - 79,8 Gew.-% Wasser.

The mixture prepared in step c) preferably comprises or consists of:

1. a) 3.0-10.0% by weight of the vaccinium fruit extract,
2. b) 17.0-30.0% by weight of yeast cell lysate
3. c) 0.2-3.0% by weight of sodium chloride
4. d) 57.0-79.8% by weight of water.

1. a) 5,0 - 8,0 Gew.-% Vacciniumfruchtextrakt,
2. b) 19,0 - 28,0 Gew.-% Hefezell-Lysat
3. c) 0,2 - 3,0 Gew.-% Natriumchlorid
4. d) 61,0 - 75,8 Gew.-% Wasser.

The mixture prepared in step c) comprises or consists particularly preferably of:

1. a) 5.0-8.0% by weight of vaccinium fruit extract,
2. b) 19.0-28.0% by weight of yeast cell lysate
3. c) 0.2-3.0% by weight of sodium chloride
4. d) 61.0-75.8% by weight of water.

Mixing of the batch can be carried out with equipment known per se, such as stirrers, rotor-stator dispersers or high-pressure homogenizers. The mixing time is preferably between 6 and 20 minutes and more preferably between 6 and 15 minutes. The mixing preferably takes place at temperatures between 10 and 60 ° C. Particular preference is given to heating the mixture from 15 to 50 ° C instead. The mixing takes place until the - Vacciniumfruchxtrakt is reversibly bound to the water-soluble components of the yeast cell lysate, but preferably not penetrated into the interior of the insoluble cell residue.

The drying is carried out by known drying methods, e.g. Spray drying, fluidized bed spray granulation, belt drying, vacuum drying or freeze drying.

Preferably, the spray drying is used, whereby air inlet temperatures in the range of 120 to 300 ° C, preferably in the range of 150 to 250 ° C and more preferably in the range of 180 to 220 ° C are used regularly.

The air outlet temperatures are regularly in the range of 50 to 150 ° C, preferably in the range of 60 to 120 ° C and particularly preferably in the range of 70 to 100 ° C. Any type of atomizer may be used, such as e.g. Nozzles, mechanical atomizers and ultrasonic atomizers.

As nozzles, for example, single-fluid nozzles, pressure nozzles, full-cone pressure nozzles, hollow cone pressure nozzles, two-fluid nozzles, three-fluid nozzles and dual-fluid nozzles, etc. can be used. Mechanical atomizers (rotary atomizers) comprise a rotating body which causes the dispersion of the spray mixture into small drops. The rotating bodies are usually discs or bells; An example of a mechanical atomizer is a disc atomizer. Suitable atomizers, the expert in particular depending on the amount select the spray mixture to be dried and the size of the expected flavor particles. The preferred atomizers used are rotary atomizers and in particular disc atomizers. When spray drying is used, depending on the equipment used and the parameters used, an encapsulation product with a particle size between 2 and 150 μm is produced. With the help of the other mentioned drying methods even particles up to 5 mm can be formed.

For the purposes of this invention, further substances can be added to the composition according to the invention before drying. These include in particular saccharides including starches, modified starches, maltodextrins, dextrose syrup, starch octenylsuccinate, sucrose, dextrose, gum arabic, cellulose derivatives; sweeteners, proteins and sugar alcohols.

Preparations according to the invention for nutrition or enjoyment containing one or more encapsulation products according to the invention are preferably selected from:

Baked goods (eg bread, dry biscuits, cakes, muffins, waffles, baking mixes, other pastries), sweets (eg white, light or dark chocolates, filled chocolates (for example with flavored fondant mass, type after-eight), chocolate bars, other bar products, Chewy candies, fruit gums, hard and soft caramels, chewing gum, sugar pearls, lollipops), capsules (preferably seamless capsule for direct consumption, preferably with a coating based on gelatin and / or alginate), fat masses (eg baked goods fillings for eg biscuit fillings, chocolate fat fillings, bar fat fillings), Toppings, alcoholic or non-alcoholic beverages (eg coffee, tea, wine, wine-based beverages, beer, beer-based drinks, liqueurs, schnapps, brandies, fruit-based sodas, isotonic drinks, soft drinks, nectars, fruit and vegetable juices, fruit juices) or vegetable juice preparations), instant drinks or instant powders (eg instant cocoa gum drinks, instant tea drinks, instant coffee drinks, powdered instant desserts like pudding powder or jelly), meat products (eg ham, Fresh sausage or raw sausage preparations, seasoned or marinated fresh or salted pork products), eggs or egg products (eg dry powder), cereal products and / or nut products (eg breakfast cereals, cornflakes, oatmeal, muesli, muesli bars, trail mix, sweet popcorn, nut bars, nut fruit) Bars, pre-cooked finished rice products), milk products (eg milk drinks, milk ice cream, yoghurt, pudding, kefir, cream cheese, soft cheese, hard cheese, dried milk powder, whey, butter, buttermilk, partially or completely hydrolyzed milk protein-containing products), products of soy protein or others Soybean fractions (eg soymilk and products made thereof, soy lecithin-containing preparations, fermented products such as tofu or Tempe or products made therefrom, soy sauces), fruit preparations (eg jams, fruit ice cream, fruit sauces, fruit fillings), vegetable preparations (eg ketchup, sauces, dried vegetables , Frozen vegetables, pre-cooked vegetables, in Essi pickled vegetables, cooked vegetables), snack foods (eg baked or fried potato chips or potato dough products, bread dough products, corn or peanut based extrudates), fat and oil based products or equivalent emulsions (eg mayonnaise, remoulade, dressings, spice preparations), other prepared meals and soups (eg dry soups, instant soups, pre-cooked soups), spices, spice mixtures and in particular seasoning seasonings, which are used, for example, in the snack area.

The total proportion of encapsulation products according to the invention in a nutrition or pleasure preparation according to the invention is preferably in the range from 0.1 to 10% by weight, preferably in the range from 0.25 to 5% by weight, and particularly preferably in the range from 0.5 to 3 wt .-%, each based on the total mass of the preparation.

Nutrition or pleasure preparations according to the invention can also be used in the form of capsules, tablets (non-coated and coated tablets, eg enteric coatings), dragees, granules, pellets, solid mixtures, dispersions in liquid phases, as emulsions, as powders, as solutions, as Pastes or other swallowable or chewable preparations as dietary supplements.

Preferred nutritional or beneficial preparations according to the invention are:

Sweets such as Lollies, chewing gum, fruit gums, chewy candies, (soft) coated dragées, compresses, hard caramels, chocolate creams, sweets and chocolate, baked goods such as cakes, waffles and biscuits, snacks, instant meals and other instant products (soups, sauces, powdered drinks and granules , Spice mixes), ice cream, fruit preparations (jam, jam, fruit sauces), desserts (puddings, jellies), dairy products (cottage cheese, yoghurt, milk drinks, whey preparations) and cereals (cereals, muesli bars). In addition, the use in food supplements and pharmaceutical products, such as lozenges, cervical or cough drops, pharmaceutical powders, tablets or granules is advantageous.

Snacks according to the invention are usually salty snacks, such as potato corn chips, extrudates, pellets, popcorn, crackers, pretzels and dough products baked in fat or in the oven. Encapsulation products according to the invention or an aroma composition comprising the encapsulation products according to the invention can be incorporated into or applied to a snack article. The incorporation or application can take place via sprinkling spice, sprayed-on oil slurry, fat filling or tea flavoring.

As further constituents for preparations according to the invention which serve nutrition or pleasure, it is possible to use customary bases, auxiliaries and additives for foods or luxury foods, for example water, mixtures of fresh or processed, vegetable or animal raw materials or raw materials (eg raw, roasted , dried, fermented, smoked and / or cooked meat, bones, cartilage, fish, vegetables, fruits, herbs, nuts, vegetable or fruit juices or pastes or their mixtures), digestible or non-digestible carbohydrates (eg amylose, amylopectin, inulin , Xylans, cellulose), natural or hydrogenated fats (eg tallow, lard, palm fat, coconut fat, hardened vegetable fat), oils (eg sunflower oil, peanut oil, corn oil, Olive oil, fish oil, soybean oil, sesame oil), fatty acids or their salts (eg potassium stearate), proteinogenic or non-proteinogenic amino acids and related compounds (eg γ-aminobutyric acid, taurine), peptides (eg glutathione), native or processed proteins (eg gelatin) , Enzymes (eg peptidases), nucleic acids, nucleotides, flavoring agents for unpleasant taste impressions, other taste modulators for further, generally not unpleasant taste impressions, other taste modulating substances (eg inositol phosphate, nucleotides like guanosine monophosphate, adenosine monophosphate or other substances like sodium glutamate or 2-phenoxypropionic acid) , Emulsifiers (eg lecithins, diacylglycerols, gum arabic), stabilizers (eg carageenan, alginate), preservatives (eg benzoic acid, sorbic acid), antioxidants (eg tocopherol, ascorbic acid), chelators (eg citric acid), organic or inorganic acidulants (eg malic acid, Acetic acid, citric acid , Tartaric acid, phosphoric acid), bitter substances (eg quinine, caffeine, limonin, amarogentin, humolone, lupolone, catechins, tannins), mineral salts (eg sodium chloride, potassium chloride, magnesium chloride, sodium phosphates), the enzymatic browning-preventing substances (eg sulfite, ascorbic acid) , essential oils, plant extracts, natural or synthetic dyes or color pigments (eg carotenoids, flavonoids, anthocyanins, chlorophyll and their derivatives), spices, trigeminal active substances or plant extracts, containing such trigeminal active substances, cooling agents such as menthol, menthol derivatives (eg. Menthol, L-menthyl lactate, L-menthyl glutarate, L-menthyl succinate) or Cubebol, synthetic, natural or nature-identical flavorings or fragrances, and odor remedies.

Nutritional or benefit preparations according to the invention may additionally contain one or more taste correctors, preferably selected from the following list: nucleotides (eg adenosine 5'-monophosphate, cytidine 5'-monophosphate) or their pharmaceutically acceptable salts, lactisols, sodium salts (eg sodium chloride, sodium lactate, sodium citrate, sodium acetate, sodium gluconoate), further hydroxyflavanones (eg eriodictyol, homoeriodictyol or their sodium salts), in particular according to US 2002/0188019 , Hydroxybenzoesäureamide after DE 10 2004 041 496 (eg 2,4-dihydroxybenzoic acid vanillylamide, 2,4-Dihydroxybenzoic acid N- (4-hydroxy-3-methoxybenzyl) amide, 2,4,6-trihydroxybenzoic acid N- (4-hydroxy-3-methoxybenzyl) amide, 2-hydroxybenzoic acid N-4- (hydroxy-3-methoxybenzyl) amide, 4-hydroxybenzoic acid N- (4-hydroxy-3-methoxybenzyl) amide, 2,4-dihydroxybenzoic acid N- (4-hydroxy-3-methoxybenzyl) amide mono-sodium salt, 2 , 4-Dihydroxybenzoic acid N-2- (4-hydroxy-3-methoxyphenyl) ethylamide, 2,4-dihydroxybenzoic acid N- (4-hydroxy-3-ethoxybenzyl) amide, 2,4-dihydroxybenzoic acid N- (3, 4-dihydroxybenzyl) amide and 2-hydroxy-5-methoxy-N- [2- (4-hydroxy-3-methoxyphenyl) ethyl] amide (aduncamide), 4-hydroxybenzoic acid vanillylamide), bitter masking hydroxydeoxybenzoins according to WO 2006/106023 and the documents based thereon (Symrise) (eg 2- (4-hydroxy-3-methoxyphenyl) -1- (2,4,6-trihydroxyphenyl) ethanone, 1- (2,4-dihydroxyphenyl) -2- (4- hydroxy-3-methoxyphenyl) ethanone, 1- (2-hydroxy-4-methoxyphenyl) -2- (4-hydroxy-3-methoxyphenyl) ethanone), amino acids (eg gamma-aminobutyric acid according to WO 2005/096841 for reducing or masking an unpleasant taste impression such as bitterness), malic acid glycosides WO 2006/003107 , salty-tasting mixtures after WO 2007/045566 , Diacetyltrimers after WO 2006/058893 , Divanillin, mixtures of whey proteins with lecithins and / or bitter masking substances such as gingerdione according to WO 2007/003527 ,

Preparations according to the invention for nutrition or enjoyment may additionally contain one or more alkamides, preferably selected from the group consisting of: 2E, 4E-decadienoic acid N-isobutylamide (pellitorine), 2E, 4Z-decadienoic acid N-isobutylamide (cis) Pellitorin), 2Z, 4Z-decadienoic acid N-isobutylamide, 2Z, 4E-decadienoic acid N-isobutylamide, 2E, 4E-decadienoic acid N - ([2S] -2-methylbutyl) amide, 2E, 4E-decadienoic acid N- ([2S] -2-methylbutyl) amide, 2E, 4E-decadienoic acid N - ([2R] -2-methylbutylamide), 2E, 4Z-decadienoic acid N- (2-methylbutyl) amide, 2E, 4E-decadienoic acid N-piperide (Achilleamide), 2E, 4E-decadienoic acid N-piperide (Sarmentine), 2E-decenoic acid N-isobutylamide, 3E-decenoic acid N-isobutylamide, 3E-nonenoic acid N-isobutylamide, 2E, 6Z, 8E- Decatrienoic acid N-isobutylamide (spilanthol), 2E, 6Z, 8E-decatrienoic acid N - ([2S] -2-methylbutyl) amide (homospilanthol), 2E, 6Z, 8E-decatrienoic acid N - ([2R] -2- methylbutyl) amide, 2E-decene-4-amino acid N-isobutylamide, 2Z-decene-4-amino acid N-isobutylamide, Sanshoole.

Although the release characteristics of the encapsulation products of the invention are tailored for digestive tract release, they may be part of products not intended for human swallowing and digestion, e.g. commodities such as personal care products, household products, tobacco products (e.g., cigarettes), cosmetic products (face masks), and oral care products such as toothpastes, tooth gums, toothpastes, dentifrice gums, and mouthwashes.

The invention will be exemplified by the following examples. Unless otherwise stated, all figures are by weight.

Example 1 Inventive encapsulation product

300 g of fresh baker's yeast (Vital Gold from Deutsche Hefewerke GmbH, Nuremberg) and 10 g of cooking salt (sodium chloride) are mixed in a beaker with a wooden spoon. Due to the plasmolysis, the yeast mass changes into a relatively low-viscosity suspension. The suspension is placed in a water bath at a temperature of 60 ° C, allowed to stand covered for 3 hours and occasionally stirred with a spoon. This autolysis takes place and from the initially living, intact yeast arise the insoluble cell residues and the water-soluble components of the yeast cell lysate. The batch is cooled in a cold water bath to 20 ° C. 37.5 g of blueberry extract (bilberry extract from Kaden Biochemicals GmbH, Hamburg, Germany) are added and dispersed for 10 minutes with an Ultra Turrax. The suspension is fed to a spray tower Niro Minor with a disk atomizer. The air inlet temperature is 200 ° C and the air outlet temperature is 80 ° C.

Example 2 Inventive encapsulation product

500 g of Springer (R) 2000 (dried autolyzed yeast including insoluble cell debris and soluble yeast extract from Bio Springer, Maisons-Alfort Cedex, France) are suspended in 1500 g of water. 125 g of blueberry extract (Bilberry extract from Kaden Biochemicals GmbH, Hamburg, Germany) are added. With an Ultra-Turrax, the batch is dispersed for 10 min at 3000 rpm. It heats up from 18 to 49 ° C. The suspension is fed to a spray tower Niro Minor with a disk atomizer. The air inlet temperature is 200 ° C and the air outlet temperature is 80 ° C. The result is the encapsulation product according to the invention with a blueberry extract content of 20% and a particle size of 12 .mu.m.

When viewed under the microscope at 1200X magnification (after suspending in distilled water), the insoluble cell residue is identifiable with the substantially intact cell wall. It limits the remnants of the almost undyed remaining cell substance. This indicates that the remaining cell substance inside the cell does not perform any significant encapsulation function. Red-bluish colored only the cell wall appears by the addition of the blueberry extract in combination with the soluble yeast extract (water-soluble components of the yeast cell lysate).

Example 3 (comparative example, not according to the invention)

500 g of Springer (R) 2000 from Example 2 are suspended in 1500 g of water (20 ° C.). The insoluble cell residues are separated from the water-soluble components by filtration through a paper filter and dried at 40 ° C in a convection oven. The resulting soluble yeast extract (filter passage) is also dried at 40 ° C in a convection oven, the further processing is described in Example 4.

The insoluble cell residues (192 g) were suspended in 576 g of water, 48 g of blueberry extract from Example 1 added and dispersed for 10 minutes with an Ultra Turrax at 3000 rev / min. The drying was carried out as in Example 1.

When viewed under the microscope at 1200 × magnification, the insoluble cell residue is recognizable with the substantially intact cell wall. It delimits the remains of the red-bluish colored remaining cell substance. This indicates that the encapsulation function is primarily exercised by the remainder of the cell's cellular interior.

Example 4 (comparative example, not according to the invention)

The soluble yeast extract (296 g) from example 3 was dissolved in 888 g of water and then admixed with 74 g of the blueberry extract from example 1. The treatment with the Ultra-Turrax and the drying are carried out as in Example 1.

Example 5: Digestion test

Examples 2 to 4 were used in the in vitro digestion test described above and the results are presented in the table. Table 1: in vitro release of the anthocyanins after the digestion test example description Release of anthocyanins in the stomach [%] * Release of anthocyanins in the intestine [%] * 2 inventively 21.97 23.9 3 comparison 25.7 5.2 4 comparison 30.5 11.2 * based on the total content of anthocyanins in the encapsulation product

As can be seen from Table 1, the anthocyanins are very well released in the stomach in all tested encapsulation forms. However, in Example 2 according to the invention, it can already be seen that the release takes place to a lesser extent in the stomach than in Comparative Examples 3 and 4. This is unexpected since the composition of Inventive Example 2 is actually only a mixture of Examples 3 and 4 , Accordingly, in Example 2, a release in the stomach between 25.7 and 30.5% would have been expected.

The release in the intestine is highest at 23.9% in the example according to the invention. Also this characteristic is unexpected, since actually a release between 5.2 and 11.2% would have been expected.

Example 6: Spray-dried encapsulation products according to the invention with further excipients

Preparation (use in% by weight) ingredient A B C D Drinking water 65% 65% 65% 65% Maltodextrin with dextrose equivalent 20 8th% 0% 4% 6% Gum arabic 0% 8th% 4% 2% Yeast Springer (R) 2000 20% 20% 20% 20% Bilberry extract 7% 7% 7% 7%

The respective preparation is placed in a suitable mixing vessel and mixed for 10 min with an Ultra-Turrax at 3000 rpm. It will be like in example 2 indicated further proceed. The result is the product according to the invention with proportions of other carriers.

Example F1: Chewing gums with encapsulation products according to the invention

Chewing gum base K2 consisted of 28.5% terpene resin, 33.9% polyvinyl acetate (MW = 14000), 16.25% hydrogenated vegetable oil, 5.5% mono- and diglycerides, 0.5% polyisobutene (MW 75000), 2, 0% butyl rubber (isobutene-isoprene copolymer), 4.6% amorphous silica (water content ca. 2.5%), 0.05% antioxidant tert-butylhydroxytoluene (BHT), 0.2% lecithin, and 8, 5% calcium carbonate. The preparation of the chewing gum base K2 and the chewing gum can be analogous to US 6,986,907 respectively. I (% by weight) II (% by weight) III (% by weight) Chewing gum base K2 25,30 27,30 26,30 sorbitol Ad 100 Ad 100 Ad 100 glycerin 2.40 2.40 2.40 lecithin 7.00 7.00 7.00 aspartame 0.14 0.14 0.14 Encapsulated aspartame 0.68 0.68 0.48 Menthol, spray-dried 1.00 0.50 0.40 Cherry flavor, spray dried - 1.20 - Lemon flavor 1.10 1.30 1.68 Orange oil, of course 0.40 - - Encapsulation product of Example 1 1.45 - 0.50 Encapsulation product from Example 2 - 1.15 0.50

The chewing gums of recipe (I) were formed as strips, those of formulas (II) and (III) as pellets.

Example F2: sugar-free hard caramels with encapsulation products according to the invention

ingredient A (wt%) B (% by weight) Palatinit, type M. Ad 100% Ad 100% water 24.82% 24.82% Minty 0.15% 0.05% orange flavor - 0.10% hesperetin - 0.01% spilanthol - 0.01% Trans-pellitorine 0.01% - Encapsulation product from Example 2 0.75% 0.50%

Palatinit was mixed with water and the mixture was melted at 165 ° C and then cooled to 115 ° C. Aroma and inventive encapsulation product, as well as trans-pellitorin in case A and spilanthol and hesperetin in case B, were added and poured into molds after mixing, removed after solidification from the molds and then individually packed up.

Example F3: Low-fat yogurts with encapsulation products according to the invention

Preparation (in% by weight) ingredient A B C sucrose 10% 8th % 6% tagatose - - 0.5% fructose - - 0.5% hesperetin - 0.01% 0.005% phloretin - - 0.005% peach flavor 0.30% - 0.40% Strawberry and rhubarb flavor - 0.25% - Encapsulation product of Example 1 0.25% 0.90% 0.40% Encapsulation product from Example 2 0.40% - 0.50% Yogurt, 0.1% fat Ad 100% Ad 100% Ad 100%

The ingredients were mixed and cooled at 5 ° C.

Example F4: Low-fat yogurts with encapsulation products according to the invention

Preparation (in% by weight) ingredient A B C D-tagatose 0.482% 0.482% 0.482% sucralose 0.003% 0.003% 0.003% aspartame 0.005% 0.005% 0.005% Acesulfame K 0.01% 0.01% 0.01% hesperetin - 0.01% 0.005% phloretin - - 0.005% Raspberry lemon flavor 0.30% - 0.40% Strawberry and rhubarb flavor - 0.25% - Encapsulation product of Example 1 0.25% 0.90% 0.40% Encapsulation product from Example 2 0.40% - 0.50% Yogurt, 0.1% fat fill up to 100% fill up to 100% fill up to 100%

The ingredients were mixed and cooled at 5 ° C.

Example F5: Diet chocolate based on fructose with encapsulation products according to the invention

• Kakaomasse, Fructose, Magermilchpulver, Kakaobutter, Inulin, Butterreinfett, Emulgator Sojalecithin, Walnüsse, Speisesalz, Joghurt-Vanille-Aroma (enthaltend Vanillin und 1 Gew.-% Hesperetin, bezogen auf das Gesamtgewicht des Vanille-Aromas) und 1 Gew.-% erfindungsgemäßes Verkapselungsprodukt aus Beispiel 1.

Nährwert (pro 100 g):

• Eiweiss 8,8 g, Kohlenhydrate 34 g (davon Fructose 23 g, Lactose 7,5 g, Saccharose 1,4 g), Fett 36 g; Ballaststoffe 18,5 (davon 12,2 g Inulin); Natrium: 0,10 g. Kakao-Anteil mindestens 50 Gew.-%.

A chocolate suitable for diabetics was made from the following ingredients and poured into rectangular plates:

• Cocoa mass, fructose, skimmed milk powder, cocoa butter, inulin, butterfat, emulsifier soya lecithin, walnuts, table salt, yoghurt-vanilla flavor (containing vanillin and 1 wt% hesperetin, based on the total weight of the vanilla flavor) and 1 wt% Inventive encapsulation product from Example 1.

Nutritional value (per 100 g):

• Protein 8.8 g, carbohydrates 34 g (of which fructose 23 g, lactose 7.5 g, sucrose 1.4 g), fat 36 g; Fiber 18.5 (of which 12.2 g inulin); Sodium: 0.10 g. Cocoa content at least 50 wt .-%.

Example F6: Muesli mixture with encapsulation products according to the invention

No. A
(Wt .-%) B
(Wt .-%) C
(Wt .-%) 1 oatmeal 17.00 17.00 17.00 2 Crunchy oatmeal clusters 10.00 10.00 10.00 3 Rice crispies 16,90 16,90 16,90 4 cornflakes 16.50 16.50 16.50 5 currants 3.50 3.50 3.50 6 Hazelnuts, chopped up 2.50 2.50 2.50 7 Glucose syrup from wheat, DE 30 9.50 9.50 9.50 8th sucrose 19,00 19,00 19,00 9 water 4.00 4.00 4.00 10 Citric acid powder, anhydrous 0.10 0.10 0.10 11 Encapsulation product of Example 1 1.00 - 0.50 12 Encapsulation product from Example 2 - 1.00 0.50

Mix ingredients Nos. 1 to 6 in a rotary drum (Mix 1). Heat ingredients Nos. 7 to 9 and add ingredients Nos. 10 to 12 (Mix 2). Mix 2 to Mix 1 and mix well. Finally, place the resulting muesli mixture on a baking tray and dry in an oven at 130 ° C for 8 minutes.

Example F7: fruit gums with encapsulation products according to the invention

Ingredients: A (wt%) B (% by weight) water 22.70 24,70 sucrose 34,50 8.20 Glucose syrup, DE 40 31.89 30.09 Iso Syrup C * Tru Sweet 01750 (Cerestar GmbH) 1.50 2.10 Gelatin 240 Bloom 8.20 9.40 Polydextrose (Litesse ^® Ultra, Danisco Cultor GmbH) - 24.40 Yellow and red dye 0.01 0.01 citric acid 0.20 0.10 orange flavor - 0.10 Encapsulation product of Example 1 1.0 0.90

Example F8: chewing candy with encapsulation products according to the invention Ingredient list:

water 7.7% sugar Refined C4 41.0% Glucose syrup Dextrose 40 37.3% hydrogenated vegetable fat Melting point 32-36 ° C 6.6% lecithin Emulsifier (soya lecithin) 0.3% gelatin porcine gelatin 0.8% fondant Type - S30 4.9% Encapsulation product of Example 1 1.4%

Example F9: Fruity muesli bar with encapsulation products according to the invention Ingredient list:

sucrose sugar 16.0% Glucose syrup 14.0% Sorbitol P 300 Humectants 5.0% vegetable fat 5.0% water 3.0% oatmeal 13.3% oat flakes Oat extruded 10.0% cornflakes 5.5% Rice crispies Rice extrudates 20.0% currants 5.0% Encapsulation product of Example 1 1.3% Encapsulation product from Example 2 1.7% Citric acid, powder 0.2%

Example F10: Waffle fat filling with encapsulation products according to the invention

Ingredient list:

Plants hard fat Melting point 33-35 ° C 40.0% powdered sugar 37.0% dextrose Dextrose, anhydrous, microfine 19.0% citric acid 0.3% Encapsulation product of Example 1 3.7%

Preparation instructions: Temper the fat to room temperature / approx. 21 ° C. Finely sift the icing sugar. Place all ingredients, including flavor, in a Hobart laboratory stirrer.

Example F11: Sand cake with encapsulation products according to the invention Ingredients / Basic recipe

wheat flour Type 405 16.90% wheat starch 4.90% sucrose Sugar, EC quality I 20.20% common salt 0.14% potato flour 7.09% egg yolk powder 1.84% baking powder 0.70% whipping Mono-diglycerides 1.42% water 13.48% pure fat Melting point about 34 ° C 14.89% eggs 17.02% beta-carotene, 1% solution 1.42%

Production notes:

Temper the fat. Put all driers in the mixing bowl of the Hobart laboratory mixer. Then add pure fat, water and eggs (egg weight approx. 60 g / piece). Finally, add 3% by weight of encapsulation product according to the invention (from example 2) and beat at stage 1 for 1 minute and 2 minutes for 2 minutes. Put the dough in a baking pan and bake for 55 minutes at 180 ° C.

Example F12: Short crust biscuits (industrial grade) with encapsulation products according to the invention Ingredient list:

wheat flour Type 550 50.0% Plants soft fat Melting point 24/26 ° C 19.0% powdered sugar 19.0% salt 0.4% ammonium bicarbonate leavening 0.4% Skimmed milk powder 1.0% maltose syrup DE 60.5 1.2% water 5.50% Encapsulation product of Example 1 3.50%

Production notes:

1. a) Smooth powdered sugar, maltose syrup, skimmed milk powder and vegetable soft fat in the Hobart laboratory kneader at level 1.
2. b) Dissolve the ammonium bicarbonate with a portion of the water and add the remaining water to a. give and mix briefly.
3. c) Add the remaining ingredients with the encapsulation product of Example 1 to mixture a) and work to a smooth dough.
4. d) Roll the dough out to a thickness of approx. 3 mm with the rolling machine, if necessary apply a pattern with a relief wood and cut out in the desired shape.

Final thickness of the dough: approx. 2.6 mm; Oven temperature: 200 ° C, baking time: 6 minutes.

Example F13: Snack articles with encapsulation products according to the invention Basic recipe for the production of snacks (crackers):

Wheat flour (60-63%), baking powder (1,0-1,5%), vegetable fat (6,0-6,5%), maltose syrup (2,0-2,5%), emulsifier (1,2- 1.8%), ammonium bicarbonate (1.5-2.0%), sprayed milk powder (1.0-1.5%), fresh bread yeast (0.3-0.9%), table salt (0.3-0, 6%), water (20.0-23.5%), encapsulation product according to the invention (0.25-2.0% by weight), preferably an encapsulation product according to Example 1 or 2.

The onion flavor ZA of the following recipe was added to the base recipe in a proportion of 0.1 to 2% based on the weight of the basic cracker recipe and the crackers were subsequently baked or fried.

Onion flavor ZA:

2-trans-hexenal (0.26%), leek oil (0.31%), allinate (0.39%), methylpropyl disulphide (0.51%), foetida oil (0.65%), dithiazine in plant triglyceride (1, 28%), dimethyl trisulfide (1.28%), dipropyl disulfide (2.56%), dipropyl trisulfide (5.13%), propylene glycol (8.20%), onion oil (10.26%), triacetin (69.17%). ).

Example F14: Seasoning with encapsulation products according to the invention

The preparation of Aufbewreuwürzungenungen (seasonings), for example, for snack foods (snacks), was carried out according to the following recipe.

Basic recipe for the preparation of seasonings:

Table salt (10-25%), carrier (eg whey powder) (40-60%), fillers (eg fat powder) (5-15%), flavor enhancer (1.5-3.5%), auxiliaries (eg silica) ( 0.1-5%), cheese powder (10-30%), hydrolyzed vegetable proteins (5-10%), yeast extract (5-15%), spices (1-5%), acidulants (eg citric acid) (0, 1-1.0%), color (eg paprika extract) (0.1-1.0%), encapsulation product according to the invention (1-8% by weight), preferably an encapsulation product according to Example 1 or 2.

Example F15: Leek cream soup with encapsulation products according to the invention

The preparation of leek cream soup was made according to the following recipe: milk fat, vana crema (25-30%), potato starch (15-25%), lactose, lactose (18-22%), maltodextrin (10-12%), salt (7-8%). 9%), glutamate monosodium salt (2-4%), vegetable fat (2-4%), spinach powder (1-2%), citric acid powder (0.2-0.4%), leek powder (1-2%), leek pieces freeze-dried (about 10 × 10 mm) (0.5-1.5%), vegetable broth powder (0.2-0.5%), turmeric extract (0.05-0.1%), encapsulation product according to the invention (0.25%) 2.0% by weight), preferably an encapsulation product according to Example 1 or 2.

Laucharoma LA of the following recipe was added to the base formulation in a proportion of 0.2 to 3% by weight, based on the mass of the basic formulation.

Laucharoma LA:

Propanethiol (0.05%), diallyl disulfide 1% in plant triglyceride (0.10%), hexanal (0.15%), leek oil (0.20%), dipropyl trisulfide (0.40%), 2-trans-hexenal (0.60%), 1-penten-3-ol (1.20%), allinate (allyl isothiocyanate) (1.60%), 3-cis-hexenol (1.71%), dipropyl disulfide (2.01%). ), Plant triglyceride (91.98%).

Example F16: Seasoning mix for potato chips with encapsulation products according to the invention

component Recipe A monosodium glutamate 3.50 g cheese powder 10.00 g garlic powder 2,00 g whey powder 38.86 g Würzextraktöl 0.20 g paprika 9.80 g common salt 19.00 g tomato powder 9.00 g dry aroma 2.50 g silica 0.02 g vegetable oil 0.02 g onion powder 3.00 g Cream flavor concentrate 0.03 g Cheese aroma 0.03 g Tomato flavor concentrate 0.04 g Encapsulation product according to Example 2 2,00 g

6 g of the seasoning mixture were grown on 94 g potato chips.

Example F17: White sauce with encapsulation products according to the invention

component Recipe A Recipe B maltodextrin 26.28 g 2 26.28 g 2 common salt 6.25 g 5.35 g monosodium glutamate 2,00 g 2,00 g vegetable fat 5.00 g 5.00 g Pepper White 0.02 g 0.02 g onion powder 1.50 g 1.50 g pregelatinized corn starch 30.00 g 30.00 g fat powder 27.70 g 27.70 g Encapsulation product according to Example 1 1.25 g - Encapsulation product according to Example 2 - 2.15 g

90 g of the sauce mixture was poured with 1000 ml of hot water and stirred vigorously with the whisk.

Example F18: Brown sauce with encapsulation products according to the invention

component Recipe A Recipe B Strength 39.00 g 40.00 g maltodextrin 33.00 g 33.10 g common salt 6.00 g 4.5 g Caramel, spray-dried 5.00 g 5.00 g yeast extract 3.00 g 3.00 g monosodium glutamate 2,00 g 2,00 g sugar 0.50 g 0.50 g fat powder 5.00 g 5.00 g tomato powder 3.00 g 3.00 g Natural vegetable extract 1.00 g 1.00 g onion extract 0.30 g 0.30 g pepper extract 0.10 g 0.10 g dry aroma 1.00 g 1.00 g Encapsulation product according to Example 1 1.10 g - Encapsulation product according to Example 2 - 1.50 g

90 g of the sauce mixture was poured with 1000 ml of hot water and stirred vigorously with the whisk.

Example F19: Tomato soup with encapsulation products according to the invention

component Recipe A Recipe B water 50.20 g 50.80 g vegetable oil 5.50 g 5.50 g tomato paste 24.00 g 24.00 g cream 1.00 g 2.50 g sugar 2,00 g 2,00 g common salt 1.70 g 1.10 g monosodium glutamate 0.40 g 0.40 g wheat flour 5.50 g 5.50 g Strength 1.20 g 1.20 g diced tomatoes 7.50 g 5.50 g Encapsulation product according to Example 1 1.00 g - Encapsulation product according to Example 2 - 1.50 g

The solid ingredients were weighed, mixed and added to the water. The vegetable oil was added and the tomato paste added. The mixture was boiled with stirring.

Example F20: Chicken soup with encapsulation products according to the invention

component Recipe A Recipe B water Ad 100g Ad 100g Strength 1.50 g 1.50 g yeast extract 0.40 g 0.40 g onion powder 0.30 g 0.30 g pepper 0.03 g 0.03 g garlic powder 0.05 g 0.05 g vegetable extracts 0.20 g 0.20 g common salt 1.00 g 0.50 g Chicken soup flavor 0.15 g 0.22 g vegetable fat 0.50 g 0.50 g chicken meat 7.00 g 7.00 g vegetable soup 14.50 g 14.50 g noodles 3.00 g 3.00 g Encapsulation product according to Example 1 1.00 g - Encapsulation product according to Example 2 - 1.50 g

The solid ingredients were weighed, mixed and added to the water. The chicken fat was added and chicken meat, soup vegetables and noodles were added. The mixture was boiled with stirring.

Example F21: Instant soup with encapsulation products according to the invention, type leek cream

component A B potato starch 20.0 g 21.0 g fat powder Ad 100g Ad 100g lactose 20.0 g 21.0 g maltodextrin 11.73 g 11.70 g common salt 8.0 g 8.0 g monosodium glutamate 3.0 g - spinach powder 2.0 g 2.0 g Green leek powder 2.0 g 2.0 g Citric acid, as a powder 0.3 g 0.3 g Hydrogenated vegetable fat 3.0 g 3.0 g Freeze-dried leek 1.0 g 1.0 g chicken flavor 1.0 g 1.0 g Seasoning mix type "green leek", powder 2.0 g 2.0 g Seasoning mix, type "cooked onion" 0.6 g 0.6 g Yeast seasoning mixture, type "vegetable stock", powder 0.3 g 0.8 g Turmeric extract 0.07 g 0.07 g Encapsulation product according to Example 1 1.00 g - Encapsulation product according to Example 2 - 1.50 g

5 g of the respective powder mixture were poured with 100 ml of hot water to obtain a ready-to-eat soup.

Example F22: Instant soup with encapsulation products according to the invention, type chicken soup with noodles

component Recipe A Recipe B Strength 16.0 g 17.2 g common salt 7.0 g 7.0 g Sucrose, refined 3.2 g 3.2 g monosodium glutamate 3.2 g - Sodium inosinate / sodium guanylate in the ratio 1: 1 0.8 g 0.8 g Acid hydrolyzed vegetable protein 8.0 g 8.0 g fat powder 2.0 g 2.0 g Vegetable fat, spray dried 1.0 g 1.0 g Freeze-dried chicken, in small pieces 2.0 g 2.0 g Soup noodles Ad 100g Ad 100g maltodextrin 12.16 g 13.13 g Chinese vegetables, freeze-dried 4.6 g 4.6 g chicken flavor 8.0 g 8.0 g Food coloring riboflavin 0.04 g 0.04 g Encapsulation product according to Example 1 1.00 g - Encapsulation product according to Example 2 - 1.50 g

5.0 g of the respective powder mixture was boiled for 10 minutes in 100 ml of water to obtain a ready-to-eat soup.

Example F23: Seasoning mixture with encapsulation products according to the invention, type "pepper":

component Recipe A Recipe B milk protein 0.8 g 0.8 g Locust bean gum 2.0 g 2.0 g corn starch Ad 100g Ad 100g common salt 14.0 g 15.0 g paprika 12.0 g 13.0 g tomato powder 12.0 g 13.0 g sucrose 4.0 g 4.0 g garlic powder 0.5 g 0.5 g Hydrogenated vegetable fat 8.0 g 8.0 g fat powder 10.0 g 11.0 g monosodium glutamate 6.0 g 1.0 g Food color beetroot and paprika 2.0 g 2.0 g Aroma type "pepper" 2.0 g 2.0 g Aroma type "Pizza" 1.2 g 1.2 g Aroma type "tomato" 0.4 g 0.4 g Extract of black pepper 0.1 g 0.1 g Encapsulation product according to Example 1 1.00 g - Encapsulation product according to Example 2 - 1.50 g

In each case 100 g pork neck steak was uniformly sprinkled and fried with 1.7 g each of the preparations A and B.

Example F24: Bouillon with encapsulation products according to the invention

component Recipe A Recipe B fat powder 8.77 g 8.77 g monosodium glutamate 8.77 g 5 g Yeast extract powder 12.28 g 12.28 g common salt 29.83 g 29.83 g maltodextrin Ad 100g Ad 100g Natural vegetable extract 3.07 g 3.07 g Encapsulation product according to Example 1 1.00 g - Encapsulation product according to Example 2 - 1.50 g

15 g of the respective powder mixture were poured with 1000 ml of hot water.

Example F25: Tomato ketchup with encapsulation products according to the invention

ingredient A (wt%) B (% by weight) common salt 2 2 Strength, Farinex WM 55 1 1 sucrose 12 9.6 Hesperetin 2.5% in 1,2-propylene glycol - 0.2 Tomato concentrate 2-fold 40 40 Glucose Syrup 80 Brix 18 18 Brandy vinegar 10% 7 7 water Ad 100 Ad 100 Encapsulation product according to Example 1 1.00 g - Encapsulation product according to Example 2 - 1.50 g

The ingredients are mixed in the specified order and the finished ketchup homogenized using a stirrer, bottled and sterilized.

Example F26: throat sweets with liquid-viscous core filling (center-filled hard candy)

I (% by weight) II (% by weight) Mixture A (shell) (80% of candies) Sugar (sucrose) 58.12 49.37 Glucose syrup (solids content 80%) 41.51 49.37 peppermint oil 0.10 0.15 I-menthyl succinate 0.07 0.10 L-menthol 0.10 - lemon 0.10 0.10 citric acid - 0.91 Total (shell): 100 100 Mixture B (core) (20% of sweets) High fructose corn syrup (content of solid sugars 85%, scarcely 15% water) 83.42 83.38 glycerin 15.00 14,50 Encapsulation product according to Example 2 1.00 1.50 lecithin 0.02 0.02 cinnamon - 0.30 eucalyptus 0.28 - Trans-pellitorine 0.01 - Vanillyl-n-butyl ether - 0.10 Red dye, as a 5% aqueous solution 0.20 0.20 vanillin 0.07 - Total (core): 100 100

Based on the in US 6,432,441 (Example 1) and the in US 5,458,894 respectively. US 5,002,791 Sweets with liquid-viscous core were produced. Both mixtures A and B were separately processed into bases for shell (mixture A) and core (mixture B). The filled throat drops obtained by co-extrusion had an effect against coughing, sore throat and hoarseness in the affected persons when consumed.

Claims (11)

1. Vaccinium fruit extract preparation comprising:

   a) a Vaccinium fruit extract,

   b) a content of water-insoluble constituents of a yeast cell autolysate, and

   c) a content of water-soluble constituents of a yeast cell autolysate.
2. Preparation according to claim 1, characterized in that a yeast cell autolysate forms the water-soluble and water-insoluble content of the preparation.
3. Preparation according to claim 1 or 2, comprising:

   a) 0.5 - 50.0 wt.% of Vaccinium fruit extract,

   b) 30 - 98.9 wt.% of yeast cell autolysate,

   c) 0.1 - 10.0 wt.% of sodium chloride,

   d) 0.1 - 10.0 wt.% of residual water.
4. Preparation according to one of the preceding claims, characterized in that the Vaccinium fruit extract comprises or consists of: an extract of berries of the North American highbush blueberry or cultivated blueberry (Vaccinium corymbosum), cowberry (Vaccinium vitis-idaea), common cranberry (Vaccinium oxycoccos), large cranberry or bearberry (Vaccinium macrocarpon), small cranberry (Vaccinium microcarpum), false berry (Vaccinium gaultheroides), bog blueberry (Vaccinium uliginosum), big huckleberry (Vaccinium membranaceum), red huckleberry (Vaccinium parvifolium), sparkleberry (Vaccinium arboreum), ohelo berry (Vaccinium reticulatum) and the Canadian blueberry (Vaccinium myrtilloides), and mixtures of two or more of these extracts.
5. Preparation according to one of the preceding claims, characterized in that the content of anthocyans is 0.1 - 30 wt.% of the dry matter of the total preparation.
6. Preparation according to one of the preceding claims, characterized in that the yeast cell autolysate is an autolysate of Ascomycetes cells

   a) of the Saccharomycetaceae family, preferably the Saccharomycetoideae subfamily thereof and particularly preferably of the Saccharomyces genus or

   b) of the Cryptococcaceae family, preferably the Candida, Torulopsis and/or Kloeckera genera thereof

   or a mixture of autolysates of two or more of these Ascomycetes.
7. Preparation according to one of the preceding claims, characterized in that the total weight ratio of the water-insoluble to the soluble constituents of the yeast cell autolysate is 0.1 : 1 to 9 : 1, preferably 0.4 : 1 to 2.3 : 1 and particularly preferably 0.7 : 1 to 1.5 : 1.
8. Preparation for nutrition or consumption for pleasure or pharmaceutical preparation comprising a preparation according to one of the preceding claims.
9. Process for the production of a preparation according to one of the preceding claims, comprising the steps:

   a) provision of a Vaccinium fruit extract

   b) provision of a content of water-insoluble constituents and a content of water-soluble constituents of a yeast cell autolysate, and

   c) mixing of the Vaccinium fruit extract with the yeast cell autolysate contents and water at a temperature of between 0 and 60 °C for a period of less than 4 hours, preferably between 6 and 30 min.
10. Use of a yeast cell autolysate comprising water-soluble and water-insoluble constituents as a carrier for a Vaccinium fruit extract.
11. Use of a yeast cell autolysate comprising water-soluble and water-insoluble constituents for production of a Vaccinium fruit extract preparation with a ratio of the release of Vaccinium fruit extract in the stomach to the intestine of from 0.3 : 1 to 3 : 1.